Asian Lo Mein Noodles with Meatballs

Ingredients:

• 220 g dry wide lo mein noodles
• 450 g of ground beef
• 3 tablespoons hoisin sauce
• 3 cloves garlic, crushed
• 1 tbsp. chopped peeled ginger root
• 2 tbsp + 1 tsp vegetable oil
• 2 tablespoons oyster sauce
• 1 tsp. dark sesame oil
• 2 green onions, thinly sliced
• 1 cup cherry tomatoes, halved
• 1.5 cups snow peas, ends trimmed

Preparation:

1. Preheat oven to broil; line a baking sheet with foil. Combine ground meat with 1/4 cup water, 2 tablespoons hoisin sauce, 1 minced garlic clove, 1 teaspoon ginger, 3/4 teaspoon salt, and a few grinds of black pepper. Form into 12 meatballs. Place them on the prepared baking sheet and broil, turning once, until browned and cooked through, 6 to 7 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook according to package directions; drain and rinse under cold water. Stir in 1 teaspoon of vegetable oil to prevent the noodles from sticking. In a liquid measuring cup, combine 1/3 cup water, oyster sauce, sesame oil, the remaining 1 tablespoon of hoisin sauce, 1/4 teaspoon of salt, and a pinch of black pepper.
3. In a large nonstick skillet, heat the remaining 2 tablespoons vegetable oil over medium-high heat. Add the remaining 2 minced garlic cloves, 2 teaspoons ginger, green onions (reserve some greens for garnish), cherry tomatoes, and snow peas.
4. Sauté until the pea pods are bright green, 30 seconds to 1 minute. Add the noodles and stir. Pour in the sauce mixture and stir until completely absorbed, 1 to 2 minutes. Divide the noodles, vegetables, and meatballs among bowls. Sprinkle with green onions.